This exotic salad includes fresh herbs and is perfect for a barbecue. I prepared this for my friends and marinated the prawns in sweet chilli sauce, cooked them on a hot barbecue for 2–3 minutes and then served them with the vermicelli, mango and tomato salad. I recommend using very thin vermicelli noodles for this salad as they absorb the dressing nicely. My tip is to cook the prawns on a hot barbecue, but alternatively, you can cook them on a griddle pan as described below.
Next on Norman Musa's cooking list, try padang beef sambal stir-fry.
Recipe extracted from Norman Musa's Bowlful: Fresh and vibrant dishes from Southeast Asia (Pavilion Books).
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